Ingredients :
• 1 soupspoon semolina
• 1 soupspoon sugar
• 700 g stoned apricots
• 100 g fresh cream
• 2 egg yolks
• 1 teaspoon starch
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Apricot tart
Preparation:
• Use for that tart a shortcrust pastry.
• Pour on the pasta the soupspoons of semolina and sugar.
• Add on it your apricots, cut into half.
• Mix fresh cream with the yolks and the starch.
• Add that cream on the fruits.
• Add a bite of sugar.
• Cooking Time: 15 to 20 minutes Thermostat 7 (210°C / 410°F)
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Serving
Preparation
Cooking